Diabetes Food Guide Pdf 131704 | Healthy Eating With Type 2 Diabetes Filipino Foods In English

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health information
Healthy Eating with Type 2 Diabetes (Filipino Foods)
Eating healthy is very important when you have type 2 diabetes. It can help to keep your blood glucose (sugar)
in a healthy range. It can also help you reach and maintain a healthy body weight. Guidelines for healthy eating
are the same for all Canadians. All foods can ﬁ t and you can still enjoy your favourite foods.
Foods contain building blocks called carbohydrate, protein, and fat. They are all needed for good health.
Carbohydrate has the greatest effect on blood sugar. However, everyone still needs to eat carbohydrates every
day. When you have type 2 diabetes too much carbohydrate at one time can make it hard to control blood sugars.
These guidelines are based on Eating Well with Canada’s Food Guide and will help you ﬁ nd the right balance of
foods to eat.
Tips to Manage Blood Glucose Levels
• Eat at least 3 meals every day to help spread out foods that
contain carbohydrate. Rice, pandesal, breads, cereals, noodles
(pansit), pasta, fruits, milk products, beans, and sweets all have
carbohydrate in them. Choose foods from all four food groups. Vegetables Milk
• Use this picture of the balanced plate to help you plan meals. (at least 2 kinds)
Fill half the plate with vegetables. Include small amounts of Starch Protein
starchy foods and meat or meat alternatives. In most Filipino (potato, rice, (fish, lean meat,
dishes, vegetables, and meat are mixed together. Picture the bread, pasta) chicken, beans
balanced plate on the cutting board so that half the cutting lentils) Fruit
board is vegetables and a small amount is meat before mixing
them together to make ulam. Add milk or milk alternative and
fruit for a balanced meal.
• Sugar and sweets have large amounts of carbohydrate in them and often have few nutrients. They can still
be included in small amounts in a healthy diet. For packaged products, read the Nutrition Facts table on
the label for the carbohydrate content. For products with no label, the sweeter something tastes, the smaller
the portion should be. These include chocolates, candies, and most Filipino desserts like leche ﬂ an, bibinka,
cassava cake, buko pie, bitsu bitsu, and turon.
• Choose lower fat foods as often as possible. Low-fat eating helps with weight loss and can reduce the risk of
heart disease.
• Choose higher ﬁ bre and less reﬁ ned foods more often. These foods are digested more slowly, resulting in a
smaller increase in blood sugar. Many of these are called “lower glycemic index” foods.
• Some people may ﬁ nd snacks helpful, but they are not always necessary. If you take medication for diabetes,
please talk to your dietitian about the need for snacks.
Dietitian: Phone:
607393 © Alberta Health Services, (2009/07)
All the foods listed on this page contain carbohydrate. Carbohydrates are an important source of
energy and should be included at every meal. Aim for the following number of servings of carbohydrate
containing foods at meals and snacks:
Females: 2–4 servings at meals and 1–2 servings at snacks.
Males: 3–5 servings at meals and 1–2 servings at snacks.
Each serving listed has about 15 grams of carbohydrate.
Grains and Starches
• Include grains and starches at each meal.
® ®
• Choose whole grain and higher ﬁ bre products (e.g., Bran Buds , All Bran , whole wheat bread).
One serving is:
1 slice whole wheat bread ½ cup cold cereal 4 to 6 crackers
½ cup brown/wild/white cooked rice ¾ cup hot cereal 2 to 3 low-fat cookies
½ cup noodles (pansit) ½ medium cooked potato 1 small low-fat mufﬁ n
2 medium rice cakes 1 medium suman ½ cup cooked pasta
1 small pandesal (size of your ﬁ st) ¾ cup lugaw ½ cup or ½ medium potato
½ cup mungo beans or other lentils ½ cup corn or ½ cob corn 3 cups plain or low-fat popcorn
½ English mufﬁ n of a 12 inch pizza 3 tbsp. ﬂ our
1 (4 inch) pancake or wafﬂ e 1 cup thick soup
½ cup cooked grains (barley, oats)
Fruit and Juice
• Include at least 2–3 fruit servings daily.
• Whole fruit is always better than juice. If you drink juice, limit your intake to 2 servings per day.
One serving is:
1 medium-sized fruit ½ cup canned fruit (no sugar added) ½ cup unsweetened fruit juice
1 cup fresh fruit ¼ cup unsweetened dried fruit 1 cup tomato or vegetable juice
10 pieces lychee ½ cup planta
Milk and Alternatives
• Aim for 2–3 servings per day and choose lower fat, unsweetened milk products and alternatives more often.
• When using soy products, look for ones that are fortiﬁ ed with calcium and vitamin D.
One serving is:
1 cup milk (skim or 1%) ¾ cup yogurt (plain or sugar-free) 1 cup plain buttermilk (low fat)
½ cup chocolate milk ⅓ cup regular ﬂ avoured yogurt ½ cup ﬂ avoured soy beverage
½ cup undiluted evaporated milk ½ cup sugar-free pudding ⅓ cup ﬂ avoured soy yogurt
4 tbsp. skim milk powder 1 cup plain soy beverage
Other Choices
• These items have carbohydrate, but very little nutritional value.
• If you include them in your diet, use them sparingly.
One serving is:
1 tbsp. sugar, jam, jelly, honey, or syrup
The following foods listed have little or no carbohydrate. They will have little effect on blood sugar levels
if eaten in the suggested amounts. Vegetables, meat and alternatives, and healthy fats are an important
part of a balanced diet and should be eaten every day.
Vegetables
• Choose generous portions of vegetables at meals, aiming for at least 4 servings per day.
• Eat at least one dark green and one orange vegetable each day.
• Choose vegetables prepared with little or no added fat or salt.
One serving is:
½ cup green beans ½ cup fresh, frozen, or ½ cup cucumber ½ cup peas
½ cup eggplant canned vegetables ½ cup cooked vegetables 1 cup raw leafy vegetable
½ cup zucchini ½ cup cooked bok choy in pansit, sinigang, adobo ½ cup squash
½ cup broccoli or carrots ½ cup snowpeas ½ cup okra ½ cup chayote
Meat and Alternatives
• Include 2 to 3 servings each day.
• Choose lean meats and remove the skin from poultry.
• Include 2 ﬁ sh servings each week.
• Include meat alternatives such as beans, lentils, and tofu often.
One serving is:
• 2–3 ounces (60–90 gram) cooked • ¾ cup cooked legumes, • ½ cup cottage cheese or two ounces
meat, chicken, or ﬁ sh (size of lentils and beans (also of paneer (2% MF or less)
a deck of cards) in adobo, kare contains about 20 grams • 2 ounces (60 gram) cheese (choose
kare, caldareta, menudo, sinigang. carbohydrate) lower fat cheeses with 21% MF
The amount of meat on your plate • ¼ cup nuts or less)
should total the size of the palm • 2 tbsp. peanut butter • 2 eggs (limit egg yolks to 4 per week)
of your hand. • ¾ cup tofu
Fats
• Include 3 to 6 servings of added fats each day.
• Choose unsaturated fats as often as possible (canola, olive, peanut and soybean oil, soft non-hydrogenated
margarine, nuts, or seeds).
• Limit products containing trans fats (hydrogenated vegetable oil, shortening, hard margarine )
• Limit saturated fats (butter, lard, beef tallow, coconut oil, and palm oil)
One serving is:
1
1 tsp. oil 6
/ avocado 2 tbsp. half and half cream (10% M.F.)
1 tsp. margarine or butter 1 tbsp. nuts or seeds 1 tbsp. whipping cream
2 tbsp. light salad dressing 5 olives 1 slice bacon
1 tbsp. light mayonnaise 1 tsp. mayonnaise 2 tbsp. sour cream or gravy
1 tbsp. salad dressing 1 tbsp. cream cheese or cheese spread
Note: each serving contains about 5 grams of fat
Extras
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water, coffee, tea, sugar-free or diet drinks, broth, spices, artiﬁ cial sweeteners, diet/light Jell-O
® ®
Note: Many foods contain artiﬁ cial sweeteners such as Nutrasweet (aspartame), Splenda (sucralose), and
acesulfame-potassium. These sweeteners have very little effect on blood sugar, but it is possible that other
sweeteners have been added that might raise blood sugar levels. Read the Nutrition Facts table on food product
labels for the carbohydrate content.
For more information on Eating Well with Canada’s Food Guide, visit www.healthcanada.gc.ca/foodguide or contact
Health Canada at 1-866-225-0709.
Filipino Sample One Day Menu
Breakfast (Almusal) Lunch (Tanghalian) Supper (Hapunan)
½ cup rice 1 cup rice Pansit:
1 medium egg Sinigang: 3 ounces chopped
OR ½ cup cooked meat cooked chicken
1 cup cooked 1 cup green beans
1 boiled tosino (the size of the gulay/broccoli/bok carrots/any vegetable
palm of your hand) choy/sitaw 1 cup noodles
1 medium orange ½ mango
1 cup skim or 1% milk 1 medium piece of fruit
½ cup 100% orange juice
1 cup 1% milk
Morning Snack Afternoon Snack Bedtime Snack
3 whole grain crackers and 1 apple ¾ cup sugar-free yogurt
1 slice lower fat cheese
Other Snack Ideas
1 cup raw vegetables 1 small homemade mufﬁ n
½ English mufﬁ n 3 cups low-fat popcorn
¾ cup plain or sugar-free yogurt 2 to 3 low-fat cookies
½ cup cereal with milk ½ sandwich on whole grain bread
4 to 6 crackers and lower fat cheese ½ cup sugar-free pudding
Metric conversion: ½ cup = 125 mL 1 tablespoon = 15 mL 1 ounce = 30 gram
1 cup = 250 mL 1 teaspoon = 5 mL
Notes:
This material is for information purposes only. It should not be used in place of medical advice, instruction and/or treatment. If you have
questions, speak with your doctor or appropriate healthcare provider.

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